Meal Details
1. Mustardy lemony chickpea soup
346cal, 14p, 33c, 12f (per meal)
2 can(s) (896g)
1 1/2 tbsp (23g)
2 tbsp (30mL)
4 cup(s) (mL)
1 tsp (4g)
1/2 cup (120mL)
2 leek (178g)
2 cup chopped (182g)
4 clove(s) (12g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot. Add leeks, garlic, and some salt. Stir and cook 5-7 minutes until softened.
2
Stir in broth, chickpeas (including the liquid), and Italian seasoning. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
3
Take about 1/4th of the mixture and puree in a blender until smooth. Return puree back to the pot and stir.
4
Add broccoli, cover, and cook 10 minutes. Turn off heat. Stir in dijon and lemon juice. Season with salt and pepper to taste. Serve.
